Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

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Variations

Citrus Variation: Make recipe as directed; add 1 teaspoon grated orange zest and 1/2 teaspoon grated lemon zest with the dry ingredients.

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/18/2008
SO GLAD I WENT TO THE PATE SUCREE AND FOUND THE RECIPE IS FOR THE MINI PIES. THANKS MARTHA